Warrigal Greens and Garlic Herb Butter

Warrigal Greens have been nominated numerous times by fooderatis as one of the ingredients to try in 2013. Australia’s native version of spinach has been used increasingly by some of Australians finest chefs such as Peter Gilmore, Kylie Kwong and Neil Perry.

This recipe only uses a few leaves and can be used to dab on a steak, a jacket potato or use it on a Warrigal Greens and Garlic Herb Bread. It will keep for ages in the refrigerator or you can freeze it.



Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients

1 handful warrigal green leaves
1 handful mixed fresh herbs such as sage, oregano or parsley
3 cloves of garlic, finely chopped
250g butter



Method

• Melt the butter in a frying pan. Add chopped garlic and sauté on low heat for a few minutes.





• Take the pan off the stove and allow to cool for 5 minutes. Add melted butter and garlic to a blender and then add the warrigal greens and herbs. Blend until the herbs are well chopped.




• Add the mixture to a flat dish so the mixture is roughly two centimetres deep. Alternately, add the mixture to an ice block tray.



• Place in fridge or freezer until ready to use.

• When cooled, slice up the butter into two centimetre squares if using the dish method.

Categories
#warrigal_greens
#herbs


%recipeyum